Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
9.500
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECINTA INSTANT NOBRO
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 39.750
Group 2
Ingredient
KG
SLICEX
1.000
BACOM A100
0.125
Total Weight: 1.125

Method

1. Place Group 1 ingredients in mixing for 8 minutes,add group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60g each.
3. Steam for approximate 10-5 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
9.500
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECINTA INSTANT NOBRO
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 39.750
Group 2
Ingredient
KG
SLICEX
1.000
BACOM A100
0.125
Total Weight: 1.125

Method

1. Place Group 1 ingredients in mixing for 8 minutes,add group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60g each.
3. Steam for approximate 10-5 minutes.